Roasted Sweet Potatoes

You say potato; I say sweet potato

Roasted Sweet Potatoes
Roasted Sweet Potatoes

These sweet potates are one of my absolute favorite sides. I make them all the time. They were inspired by a little Tex-Mex restaurant we visited years ago that offered a sweet potato puree on their tacos. I loved the idea, but wanted to tweak the seasonings and texture.

This is one of my recipes that I don't measure the spices, so just let the spirit lead you. And, trust me on the paprika. It doesn't seam to fit, but it helps to balance the sweetness.


3-4 sweet potatoes, peeled and cubed
Olive oil (light)


Preheat oven to 350F. Line a baking sheet with foil.

Peel and dice sweet potatoes and toss onto the foil lined baking sheet.

Drizzle alive oil across the sweet potatoes. Season with salt, pepper, cinnamon, nutmeg, and paprika. Toss to coat evenly.

Bake in the oven for about 35-45 minutes or until tender and beginning to get crispy. Stir the potatoes once or twice during baking, adding additional seasoning to taste.


I like to pair these with Southwest Hash when making our favorite Tex-Mex dishes. They make for a great side dish or a great addition to a veggie taco.

These sweet potatoes are also a great replacement for chips when having sliders or your favorite hot sandwich. I've paired them with hamburger sliders, bbq chicken sliders, black bean burgers, and more.

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